Lijit

Search This Blog

Monday, July 4, 2011

Happy 4th

A day of fireworks, food, and good company. BBQs is the first thing I think of when summer hits, especially the 4th of July. We started the bbqing festivities early, like last week. The Brother was in town and I enjoy feeding him. By the time today came around, I just wanted to chill. Instead we took The Daughter to an amusement park and hang out at home.
Earlier this week I was staring at a huge bowl of fruit and I wanted to make something but I didn’t know what. It took a couple days before I figured out what to make – a crisp. This is the easiest way to use up fruit and my personal favorite. I have always loved all type of crisps. I think it is the topping. I normally do not like pies but crisps has been something I have always liked as an alternative. My recipe is pretty basic ratio for my crumble topping. The ratio is 1 to 1. This recipe I learned from my aunt as a child. I did alter it slightly depending on what kind of crisp I was making. In this version, I used brown sugar instead of white sugar. I would have loved to use pecans or almonds but The Daughter wouldn’t be able to enjoy it. As for a filling, I try to use fruit that is in season. I used nectarines, peaches, and plums for this version . It came out more tart than normal and I personally thought it was because of the plums. The Husband argued with me that it was the peaches. So opinionated that one is. Stone Fruit Crisps
2 Nectarines
2 Peaches
4 Plums
1-2 Cups of Sugar (Depending on how sweet the fruit is)Crumble
1 Cup of Flour
1 Cup of Oatmeal
1 Cup of Brown Sugar
1 Stick of Soften Butter
*I told you it was 1 to 1Directions

Pre-heat the oven to 350F

Slick up the fruit into thin slices.

Mix together the fruit and coat with the first set of sugar.

Place in a 9 inch casserole dish. Set aside

Mix all the dry ingredients together until it is well incorporated.

Take the butter and mix it into the dry ingredients until it creates a crumble.

Cover the fruit with the crumble.

Bake for 45 minutes to 1 hour until the crumble becomes a golden brown

I love using stone fruits in a crisp. This is the time of year when apples, oranges and bananas are banned from the home. But the stone fruits don't last long. This is the perfect remedy for an errant fruit - waste nothing.

Mmm, crisps are always a delicious way to enjoy fruit. You've got one sweet summer with this one. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link your crisp up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html